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Whether they’re planning a grill out

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or bringing home a holiday roast,

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customers count on the skills

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of a butcher to prepare

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the meat they purchase.

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Butchers and meat cutters cut

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and trim meat into steaks, chops,

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and other cuts using knives, grinders,

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or meat saws.

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They prepare meat for sale—

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weighing it, wrapping it,

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and putting it on display.

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Butchers may serve customers directly.

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Butchers who run their own store

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often track inventory, order supplies,

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and perform other recordkeeping duties.

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In processing plants,

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these workers are known as

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meat, poultry and fish cutters and trimmers.

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Because they typically work

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on an assembly line,

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they usually perform a single cut repeatedly

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during their shift.

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These workers need to

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consistently follow procedures

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to meet safety and health standards.

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Butchers and meat cutters

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often stand for long periods,

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and usually work in cold rooms.

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Dexterity, strength, and stamina

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are also essential qualities in this field.

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There are typically

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no formal education requirements

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to become a butcher.

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They train on the job,

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learning simple cuts within a few weeks,

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and advancing to more complicated tasks

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over several months to a year.

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While most butchers work full time,

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shifts may be scheduled

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from early mornings to late evenings,

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and include weekends and holidays.